Banana Coconut Chocolate Chip snack cake

I tried this recipe from Food 52 on a whim as I haven’t baked much using coconut oil instead of butter. This is a really easy recipe and delicious! I had not heard of a snack cake before but think it means you can eat it all the time! After my first bite, I thought ‘oh oh’! I think for non chocolate lovers that you could replace the chocolate chips with chopped pecans. I used bittersweet chips as that is what I had.

2 ripe bananas
2 large eggs (lightly beaten)

killer dessert
killer dessert

2 cups dark brown sugar
1 t. vanilla
10 T. coconut oil
1 cup all-purpose flour
3/4 teaspoons fine sea salt (plus more for sprinkling)
1/2 cup semi-sweet chocolate chips
2 handfuls shredded coconut (sweetened or unsweetened)
Heat oven to 350 degrees and line a 9 x 13-inch baking pan with parchment paper. Mash bananas in a bowl and push them to one side to make room for the “liquid” ingredients. Add the eggs, dark brown sugar, vanilla, and coconut oil. In a separate bowl, mix the flour and salt. Add the flour mixture to the wet banana mixture. Stir with a whisk just until combined. Add the chocolate chips and coconut. Stir one last time to evenly distribute the add-ins. Pour batter into the prepared pan and sprinkle (from a height) with fine or flaky sea salt to lightly dust the surface of the cake. Bake for 45 to 55 minutes (mine was done after 45 minutes), or until a toothpick comes out mostly clean. Allow to cool on a wire rack before slicing.


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